Kuaishou Kimchi Cake

Name: Kuaishou Kimchi Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup after dicing pickle; Small half onion; 1/2 a cup All-purpose flour; 3 tablespoons Kimchi juice; 1/4 cup water; 1/2 teaspoon salt; 1/2 teaspoon Sugar

by Sugar girl

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The kimchi pie is delicious and nutritious, especially the crispy and charred edges. If it is a lunch box like me, you can eat all the edges while it is hot, and put the rest in the lunch box. A layer of baking grease paper can be placed under the kimchi cake, so that the lunch box will be easier to paint.

Ingredients

1 cup after dicing Pickle
Small half Onion
1/2 a cup All-purpose Flour
3 tablespoons Kimchi Juice
1/4 cup Water
1/2 teaspoon Salt
1/2 teaspoon Sugar

Kuaishou Kimchi Cake

1. Put the kimchi in a large bowl and cut into small dices with kitchen scissors, which saves the trouble of cleaning the cutting board. If you don’t have kitchen scissors, it’s okay to cut them on a cutting board. Take about one cup and save for use.

2. Add 2 tablespoons of diced onion, 3 tablespoons of kimchi juice, 1/4 cup of water, half a teaspoon of salt, and half a teaspoon of sugar to the bowl with diced kimchi.

3. Finally, add half a cup of all-purpose flour and mix well.

4. Add two tablespoons of oil to the hot pot and shake the pot so that the oil covers the bottom of the pot. Pour the oil into the batter and fry on medium heat for 1 minute. At this time, shake the pan and the cake will separate from the bottom of the pan. Then turn over the kimchi cake.

5. After turning the dough, turn the heat down slightly, and fry for about 1 and a half minutes. While frying, lightly press the surface of the kimchi cake with a spatula. You can hear the sound of "Zila Zi La", which will help to fry the cake.

6. Turn it over for the second time after 1 minute and a half, and continue to fry for 30 seconds while pressing. Cut into small pieces after serving.